EFFECT OF MYOGLOBIN CONTENT ON THE BEEF MEAT COLOR DURING STORAGE: NEW TECHNOLOGY FOR ACCURATE EVALUATION OF MEAT COLOR
Journal Title: International scientific journal Science and Innovation - Year 2024, Vol 3, Issue 9
Abstract
This study examines the correlation between changing myoglobin levels and variations in meat color after a 15-day storage period. It studies extensively how sodium nitrate affects the consistency of meat color. Myoglobin levels were measured using spectrophotometric techniques, which revealed variations in the amounts of deoxymyoglobin, oxymyoglobin, and metmyoglobin over the course of the observation period. Results show a clear correlation between meat's redness and myoglobin concentration, with higher myoglobin concentrations corresponding to deeper red colors. Sodium nitrate was added, which enhanced the color's initial redness and maintained it for the duration of storage. This indicates sodium nitrate functions as a color stabilizer by possibly preventing oxidation processes or interacting with myoglobin. These results were supported by sensory assessments carried out with a panel of consumers, which showed the significance of sodium nitrate in preserving a pleasing appearance and possibly extending the shelf life by preventing color deterioration. Statistical analysis demonstrates significant differences in myoglobin levels and meat color parameters over time, emphasizing the need for continuous monitoring and optimization of processing conditions. These results underscore the importance of sodium nitrate as a food additive in meat products and highlight avenues for further research to balance color stability with potential health considerations. This study contributes valuable insights into understanding the interplay between myoglobin, sodium nitrate, and meat color, crucial for ensuring consumer satisfaction and food quality assurance.
Authors and Affiliations
Dissanayake K. D. K. K. , Samadiy M. A. , Rifky A. L. M. , Nurmukhamedov K. S.
Keywords
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- EP ID EP746727
- DOI 10.5281/zenodo.13831860
- Views 6
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